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Taste Pavilion Sichuan Restaurant (Chongzhou Jinkang North Road Store)

川菜 · ⭐ 4.4

No. 203, Jinkang North Road, Chongyang Town

Dishes

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  Tianzhutang Chicken Slices

  A dish made of chicken breast slices, marinated with egg white and starch, then stir-fried for a tender texture and savory flavor.
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  Sliced Pork with Small Green Chili

  A classic Sichuan dish featuring stir-fried pork belly with small green chilies, garlic, and fermented bean paste, delivering a rich, spicy flavor.
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  Spicy Beef Noodles

  Dry-mixed beef is a dish made by slicing cooked beef and mixing it with seasonings. Typically using beef shank or brisket, the meat is blanched or stewed until tender, cooled, sliced, then mixed with scallions, ginger, garlic, chili oil, soy sauce, vinegar, Sichuan pepper powder, and sesame for rich flavor and texture.
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  Ganoderma Roast Duck

  A delicately roasted duck marinated in a broth made from ganoderma, offering a rich flavor and health benefits.
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  Stoneware Tofu and Beef Stir-fry

  A dish featuring tender tofu and beef slices cooked in a hot stone pot with a savory sauce, offering rich flavors and a satisfying texture.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Mung Bean and Pork Rib Soup

  A nourishing soup made with pork ribs and mung beans, simmered until tender for a refreshing and healthy dish.
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  Bamboo Shoot and Crucian Carp

  A dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
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  Crab Roe Tofu

  Crab roe tofu is a dish featuring soft tofu and crab roe. Tofu cubes are blanched, then simmered with sautéed crab roe to absorb its rich flavor. Finish with broth or water, thicken with cornstarch for a smooth, velvety sauce.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Pot-edge Steamed Bun

  Potato bread is a flour-based dish made by rolling dough into thin sheets, cutting it into strips, boiling in water, and then cooking with vegetables and meat. It has a soft, chewy texture and delicious broth.

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